Saturday, August 27, 2016

Did you catch an earlier post of BBQ Vidalia Candy Sweet Onions? Basically an amazingly easy (3 ingredients) side dish of slow roasted sweet onions flavored with a BBQ sauce. I didn't go into details, but the BBQ sauce you see in those onions is this fresh made sauce.

I love making my own BBQ sauce. So easy to whip something up special for whatever I am grilling. I have already posted a Sweet/Heat Bourbon BBQ Sauce, with a rich Earthy spiced flavor... Something for the grown-ups. I also posted my Hawaiian Sweet BBQ Sauce, a more sweet sauce infused with minced bits of Pineapple with just hints of jalapeno that I made to appeal to my wife and the ladies.

And now I am completing the circle with a much more sweet sauce, this Root Beer BBQ Sauce. And yes, it is indeed made with root beer (always full strength, never cook with diet sodas, too many questionable chemicals that will alter taste). The root beer cooks down into a thick syrup, infusing even the few bits of Jalapeno with a sweetness that appeals to the kids at your table.

Like the rest of my BBQ sauces, this is very easy. The main ingredient is plain old ketchup, just a matter of mixing in a few items and allowing them to simmer to the desired thickness. The sweetness of the sauce was perfect to pair with the Onions. I also made some sweet ribs with a Root Beer BBQ glaze (will be posting them soon) with this sauce. As I have said, I am posting my big whoop dee-doo menu from a large Labor Day BBQ... a dozen friends and family (and yes several kids that practically licked the ribs of the sauce) and 10 dishes plus condiments, drinks and desserts. It is soooo easy to make this and adds so much cache bragging rights when you pull out a jar of home made sauce... Especially when it is as good as this...

OK... Here's what I did...

Sweet Root Beer BBQ Sauce in a Crock Pot

Ingredients

2 TBSOlive Oil

1 Medium Sweet OnionLike a Vidalia or Candy Sweet, finely chopped

4 tspGinger, finely grated and fresh

4 ClovesGarlic, minced

1 TBSSmoked Paprika

1 (12 OZ) BottleRoot Beer (NEVER Diet)

BIG Can (109 Ounces) Tomato Sauce

1/2 CupBrown Sugar

2 TBSMolasses

1 smallJalapeno Pepper (optional) Finely minced, no seeds

Juice and Zest of 1Lemon

Several pinches of Salt and Pepper to taste

Cooking Directions

Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft and translucent.

Add the ginger and garlic and cook for 1 minute.

Add the paprika and cook for 1 minute.

Stir in the root beer and cook until reduced by half.

Add the ketchup, brown sugar, molasses and Jalapeno and cook over low heat until the flavors meld and the sauce reduces, stirring occasionally, about 30 minutes.

Add the lemon juice and zest and season with salt and pepper.

Transfer while HOT to sterilized canning jars and allow to cool.

Refrigerate sealed in jars for up to 6 months. Once opened,use within a couple of weeks.

Serve as you would any BBQ sauce over ribs, in Baked beans or whatever and ENJOY

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, August 24, 2016

But not just any deviled eggs these have that unique flavor of a classic Bloody Mary Drink...

Tomato juice is replaced with thick tomato paste. Since the paste is thick you can thin the mix a bit with actual VODKA! Add traditional flavors like Worcestershire Sauce and Spices (instead of horseradish, I like Old Bay and Cayenne Pepper seasonings but feel free to go with the classic and add a bit of horseradish sauce).

The tomato paste, in addition to adding a rich tomato flavor to the yolk mixins also adds a bit of the rec color of the drink.

And of course a garnish of celery just tops the whole thing off,

LOVED these. Great fun to make. Great fun to show off for guests...

I took them to a brunch reception at my church and they went like hot cakes... Better than hot cakes actually as the group left not a single one. Liked plate clean as a whistle, the ultimate compliment for any pass a plate PotLuck meal.

Keep scrolling down for this easy to follow recipe and ENJOY Indeed!

OK... Here's what I did...

Bloody MaryDeviled Eggs

Ingredients

12 LargeEggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers)

1/4 CupMayonnaise

1/4 Cup Tomato Paste

2 TBS Pepper Vodka

2 TBS Lemon Juice

1 TBS Worcestershire Sauce

1 tsp (to taste) Old Bay Seasoning

Pinch each Salt and Pepper

Small Pinch Cayenne Pepper Spice (Can use Red Pepper Flakes. This is optional depending on how spicy you like your Bloody Marys)Celery Leaves and thin slices for garnish

Smoked Paprika for Additional garnish.

Cooking Directions

Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.

Use a fork to mash the yolks and mix in the mayonnaise, Tomato Paste, Vodka, Lemon Juice, Worcestershire Sauce, Old Bay Spice Mix, Salt, Pepper and optional Pepper Spice. Mix until completely smooth (I prefer to use a food processor).

Place the yolk mixture into a piping bag with a large opening star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.

Arrange the eggs on a serving dish. Add the garnish of the Celery slices, additional celery leaves and the smoked Paprika.

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, August 23, 2016

I make a lot of potato salad during the summer. Just always seems to go together with back yard BBQs and about any pass a plate get together PotLuck.

I rarely make German style potato salad and I really don;t know why. Aside from the need to serve this warm (Best warm but OK room temp or even cold... Just better warm). But, whenever I do make German style I always want more.

German "Kartoffelsalat" is a popular variation that is generally prepared with vinegar, potatoes, salt, pepper, vegetable oil, mustard, vegetable or beef broth, onions and topped with chive. This style of potato salad is usually found in Southern Germany. Potato salad from northern Germany is generally made with mayonnaise and quite similar to its U.S. counterpart.

I especially love this recipe. Loaded with a tart vinegar taste but also heavy with the mustard flavor that makes this version famous.

Easy and quick to make and LOADED with the unique flavor that makes this famous...

In a pot of boiling water add the already diced potatoes and Cook until cooked through... About 10 minutes. Be careful to not over boil, Red Potatoes turn mushy if over cooked.. Drain and return potatoes to pot.

In a large deep skillet fry bacon over medium-high heat until browned and crisp. Remove the bacon from the pan and set aside.

Add minced garlic to the bacon grease and cook over medium heat until browned, then add olive oil, apple cider vinegar,mustard, brown sugar, salt and pepper to the pan and bring to a boil. Add the potatoes, sliced red onion and bacon. Heat through and transfer to a serving dish.

Transfer to serving dish, serve warm or transfer to the refrigerator and chill to serve cold.

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, August 22, 2016

On occasion, I am a part time caterer, An occasional wedding, a few dinner parties. But mostly I do corporate lunches for 20 to 40 people 3 or 4 times a week.

Just enough to keep me busy and to pay for my personal food bill.

This is indeed my million dollar platter. It has a wonderful presentation, a delicious flavor and features something for everyone.

The Chicken salad is served in a low carb wrap. Seems someone is always wanting to avoid bread these days. It also features lots of fruit and vegetables... Grapes and Apples as well as Celery and onions with pickles to add zing.

Keep scrolling down to take a look at the recipe for the chicken salad. By far my most requested sandwich.

The Caprese on a stick is so easy, I think you can see the recipe in the photos...

Sunday, August 21, 2016

Perfect for any HOT Summer day (or cold winter day when you want to be reminded of a Hot Summer Day)!

There are a couple of things about this recipe... First, think of it as a crumble, meaning go nuts when you add the fruit. that cake works just as well with about any kind of fruit...

Keeping the tropical theme, Mango slices would work perfect. But change the pineapple cake to an Autumn spice cake and this would be great with Apples! Cherries... Peaches... Pineapple... Same recipe, different but same terrific texture and a world of possibilities for flavors.

And speaking of terrific flavors, this is a 7-UP Cake, no oil, no extra eggs, no added sugar. This is a wonderful way to serve up something unique...

These are the desserts you make for your family. No fancy amazing wedding cakes, just the rustic beauty of the classics. From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert. You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, August 20, 2016

But not just any, this sauce, this particular sauce is my GOTO HOT BBQ sauce recipe. Plenty of heat, Plenty of flavor and plenty of the gravitas that comes from adding Sriracha to the name of anything.

Sriracha Sauce has a very loyal following. Often called a cult, the Red Rooster sauce is well known. Often assumed to be Asian it is in fact a California Hot Sauce. Pretty straight forward ingredients, Chili Peppers, Vinegar, Garlic Sugar and Salt form the paste that has come to be known as Rooster Sauce!

It is simple enough to make into a BBQ Sauce... Tomato sauce, a sweetener (brown sugar), a Vinegar tartness and the Sriracha Heat!

I ;love making this sauce in a crock pot. Just dump, simmer on low and thicken at the end... I make about 8 pints worth at a time. Always seem to be gone well within a year.

You will indeed love this sauce too. Plenty of heat but filled with extra flavors. Destined to be your GOTO Sauce too!

Enjoy indeed!

OK... Here's what I did...

Sriracha Spicy HOTBBQ Sauce

Ingredients

BIG Can (109 Ounces) Tomato Sauce

2 Cups Brown Sugar

1/2 Cup Sriracha Hot Sauce

1/4 Cup Soy Sauce

1/4 Cup Teriyaki Sauce

1 TBS Sea Salt

2 TBS Garlic Powder

1/4 Cup Vinegar

To Thicken the Sauce -Small can (6 Ounces) Tomato Paste

Cooking Directions

This is a dump and let the Slow Cooker do all the work recipe...

In the bowl of a crock pot slow cooker, mix together the first 8 ingredients (All except the tomato paste). Turn the slow cooker to low and allow to simmer for 8 hours.

After 8 hours, add the tomato paste and blend thoroughly (I use a hand wand mixer)

Transfer while HOT to sterilized canning jars and allow to cool.

Refrigerate sealed in jars for up to 3 months. Once opened,use within a couple of weeks.If you need to store longer than 3 months, sterilize in a water bath. Seal the jars, submerge at completly plus least 1 inch of boiling water and continue to boil foir 15 minutes. These jars will have a shelf life of a year at room temperature.

Serve as you would any BBQ sauce over ribs, in Baked beans, to dress up chicken or whatever and ENJOY

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, August 19, 2016

And this one is special. Here is the basic, easy scratch version of mac and cheese. I did dress it up with a little sausage (Love those tubes of sausage... look for the sales and you can get them for as low as $1 for 1 pound). I also added a can of tomatoes for a little extra zing.

But the basic mac and cheese recipe is in here.

First, make a roux... A thickener for the creamy-ness. Melted butter and an equal part of flour. Mix this for awhile (Stir A LOT to prevent burning the flour). Then start adding. Milk to thin and cheese to melt. Add the pasta a bing bang boom... You have Mac and Cheese.

From there you can personalize, add spices, Hot as you like or savory.

Add some meat... Those tubes of sausage work great but a pound of hamburger works to.

If you like, add some veggies like broccoli florets.

one you master the basics, the world is your Oyster... Hmmm... Oyster Mac and Cheese... Why not!

OK... Here's what I did...

The Basics - SimpleMac and CheeseWith Sausage and Tomatoes

Ingredients

1 Pound Elbow Macaroni Cooked according to package directions.

4 TBS (1/2 Stick) Butter

1/3 CupAll Purpose Flour

1 Large Onion,Chopped

Finely Ground Black Pepper (To Taste)

6 Cups Milk

1-3/4 CupsShredded Combination Colby and Cheddar Jack Cheese

1 tube Sausage

1 Cup Diced Tomatoes (I use canned chopped tomatoes)

Cooking Directions

Heat butter in a medium saucepan over medium-lowheat. Stir in the onion, 2-1/2 tsp salt and a couple of turns of pepper and cook, stir in the flour until combined. Stir constantly until golden and a nutty aroma forms, about 5 minutes.

Whisk in the milk and bring to a simmer.

Start the pasta and cook according to the package directions, EXCEPT, cook 1 minute less for Al Dente texture. The pasta will finish cooking in the sauce during baking. Drain when time is up, return drained pasta to large pasta pot.

Back to the sauce, while the pasta is cooking, Brown the Sausage and break up into small pieces.

And while the sausage is browning, Stir the cheese into the liquid, remove from heat and transfer sauce to the pasta pot with the drained pasta and also add the sausage and tomatoes. Stir to evenly mix.

Comforting, Warming, Delicious Scratch Made SOUP!

COOKIES!!! Bars!!! and Truffles!!!

Grilling Time Secret Extras

infuse recipes with this intoxicating concoction of hops and barley

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About Me

Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!